Creamy Garlic Parmesan Chicken Scampi over Rice
Ingredients:
For the Chicken Scampi:
1 lb chicken breast, sliced into strips
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
3/4 cup chicken broth
1 tbsp lemon juice
1/4 cup grated Parmesan cheese
1/2 tsp red pepper flakes (optional)
Chopped fresh parsley, for garnish
For the Garlic Parmesan Rice:
1 cup long-grain white rice
2 cups chicken broth
2 tbsp butter
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Directions:
For the Garlic Parmesan Rice:
Cook the rice: In a medium saucepan, combine the rice and chicken broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
Make the garlic Parmesan rice: In a separate pan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the cooked rice to the pan and toss to coat in the garlic butter. Stir in the Parmesan cheese, salt, and pepper, then remove from heat. Set aside to keep warm.
For the Chicken Scampi:
Prepare the chicken: In a shallow dish, combine the flour, garlic powder, Italian seasoning, salt, and black pepper. Dredge the chicken strips in the flour mixture, shaking off the excess.
Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 5-6 minutes until golden brown on both sides and cooked through. Remove the chicken from the skillet and set aside.
Make the scampi sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and lemon juice, stirring to combine. Bring the sauce to a simmer and cook for 3-4 minutes until it slightly reduces.
Finish the scampi: Stir in the grated Parmesan cheese and red pepper flakes (if using). Add the chicken back into the skillet and toss to coat it in the creamy sauce. Cook for an additional 2-3 minutes, until everything is heated through and the sauce has thickened.
Serve: Serve the chicken scampi over the garlic Parmesan rice. Garnish with chopped fresh parsley for an extra burst of flavor and color.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~600 per serving